• 3 ½ cups AP flour

    1 teaspoon sea salt

    1 TBLS tomato powder

    1 Tablespoons tomato paste

    5 eggs


Place flour in a large bowl with salt and tomato powder; mix to combine; create a well in the center; add eggs & tomato paste; whisk them in the center with a fork to combine. Slowly begin to add flour from the side of the well and begin to incorporate working to the outside of the well. As you work the mixture will begin to come together. Continue working flour in until all of it is incorporated; discard dried pieces; remove to floured surface and continue kneading for 10 minutes; finished dough will be elastic and slightly tacky; refrigerate for 1 hour. Using a pasta machine, roll into desired shape and thickness. Or roll out to approximately 1/8” and cut to desired consistency. At service, place 3 gallons water with 3 TBS sea salt to boil; add pasta and cook al dente; remove and serve.


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